Daring Bakers Challenge: December 2008

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand.


As some of my readers may already know, my oven decided that it had enough of me and broke-down during the holiday season. Luckily, I made and completed my Daring Baker's Challenge recipe during the earlier half of December. Hopefully my family can shop around and pick out a new oven before the end of January... otherwise I may just have to rely on my toaster oven to get me through next month's challenge. I hope it won't be something too big :P

But anyways, enough about me... on with the challenge

French Yule Log (Entremet)


Element #1 Dacquoise Biscuit (Almond Cake)

Preparation time: 10 mn + 15 mn for baking
Equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper

Note: You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.

Ingredients:
2.8 oz (3/4cup + 1Tbsp / 80g) almond meal
1.75 oz (1/2 cup / 50g) confectioner’s sugar
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar

Method:

1. Finely mix the almond meal and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).

2. Sift the flour into the mix.

3. Beat the eggs whites, gradually adding the granulated sugar until stiff.

4. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.

5. Grease a piece of parchment paper and line your baking pan with it.

6. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).

7. Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.

8. Let cool and cut to the desired shape.

Variations on the Almond Dacquoise listed above:
Hazelnut Dacquoise = Substitute the same amount of hazelnut meal for the almond meal.
Chocolate Dacquoise = Add 3 tablespoons of sifted unsweetened cocoa powder into the almond meal/caster sugar mix in Step #1 of the Almond Dacquoise.
Lemon Dacquoise = Add the zest of 1 Lemon after the flour in Step #2 of the Almond Dacquoise.
Coconut Dacquoise = Substitute ¼ cup of almond meal and add 2/3 cup shredded coconut in Step #1 of the Almond Dacquoise.

For my version, I used the Coconut Dacquoise Variation

Element #2 Dark Chocolate Mousse

Preparation time: 20min

Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula

Note: You will see that a Pate a Bombe is mentioned in this recipe. A Pate a Bombe is a term used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen, so that they do not melt as quickly or collapse under the weight of heavier items such as the crème brulee insert.

In the Vanilla Mousse variation, pastry cream is made to the same effect.
In the Mango Mousse variation, Italian meringue is made to the same effect. Italian meringue is a simple syrup added to egg whites as they are beaten until stiff. It has the same consistency as Swiss meringue (thick and glossy) which we have used before in challenge recipes as a base for buttercream.
The Whipped Cream option contains no gelatin, so beware of how fast it may melt.Gelatin is the gelifying agent in all of the following recipes, but if you would like to use agar-agar, here are the equivalencies: 8g powdered gelatin = 1 (0.25 oz) envelope powdered gelatin = 1 Tbsp powdered gelatin = 1 Tbsp Agar-Agar. 1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.

Ingredients:

2.5 sheets gelatin or 5g / 1 + 1/4 tsp powdered gelatin

1.5 oz (3 Tbsp / 40g) granulated sugar

1 ½ tsp (10g) glucose or thick corn syrup 0.5 oz (15g) water

50g egg yolks (about 3 medium)

6.2 oz (175g) dark chocolate, coarsely chopped

1.5 cups (350g) heavy cream (35% fat content)

Method:

1. Soften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)

2. Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).

2a. Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.

2b. Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.

2c. Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.

3. In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.

4. Whip the remainder of the cream until stiff.

5. Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of WHIPPED cream to temper. Add the Pate a Bombe.

6. Add in the rest of the WHIPPED cream (220g) mixing gently with a spatula.

Variations on the Dark Chocolate Mousse listed above:

White Chocolate Mousse = Substitute the same quantity of white chocolate for the dark chocolate in the mousse recipe listed above.

Milk Chocolate Whipped Cream (Chantilly): (Can be made the day before and kept in fridge overnight)

Ingredients:

2/3 cup (160g) heavy cream 35% fat

7.8 oz (220g) milk chocolate

2 1/3 tsp (15g) glucose or thick corn syrup

1 1/3 cup (320g) heavy cream 35% fat

Method:

1. Chop the chocolate coarsely.

2. Heat the 160g of cream to boiling and pour over the chocolate and glucose syrup.

3. Wait 30 seconds then stir the mix until smooth. Add the remaining cream.

4. Refrigerate to cool, then whip up.

Vanilla Mousse

Ingredients:

2/3 cup (160g) heavy cream (35% fat content)

2/3 cup (160g) whole milk

1 vanilla bean

4 medium-sized egg yolks

3 oz (6 Tbsp / 80g) granulated sugar

3 Tbsp (25g) cornstarch, sifted

4g / 2 tsp powdered gelatin or 2 sheets gelatin

1 cup (240g) whipping cream (35% fat content)

Make a pastry cream:

1. Pour the milk and 2/3 cup cream into a saucepan. Split the vanilla bean in half, scrape the seeds from the vanilla bean halves into milk and put the vanilla bean in as well.

2. Heat to boiling, then turn the heat off, cover and let infuse for at least 30 minutes. Then remove the vanilla bean.

3. Beat the egg yolks with the sugar until white, thick and fluffy.

4. Add the cornstarch, beating carefully to ensure that there are no lumps. While whisking vigorously, pour some of the milk into the yolk mixture to temper it.

5. Put infused milk back on the stove on medium heat. Pour yolk mixture back into the milk while whisking vigorously. Keep whisking vigorously until mixture thickens considerably.

6. As soon as the mixture starts to boil, leave on for only 2 more minutes. (The recipe says you should remove the vanilla bean at this time but in the interest of no one getting burned, that can be done after you take the pastry cream off the stove.)

7. Once removed from the heat, cover the pastry cream by putting plastic film directly on the surface of the cream (this prevents it from forming a thick and unappetizing skin as it cools). Let cool at room temperature.

8. Soften the gelatin in cold water and melt in a small saucepan with 1 tsp of water OR melt in the microwave for 1 second (do not boil). Whisking vigorously, pour the cooled pastry cream over it.

9. Whip the 1 cup whipping cream until stiff and add gradually to the pastry cream (DO NOT WHISK). Blend delicately with a spatula (DO NOT WHISK).

Mango Mousse

Ingredients:

2 medium-sized egg yolks

2 Tbsp (17g) cornstarch

1/3 cup (80g) whipping cream

7 oz (200g) mango puree

3.5 oz (1/2 cup / 100g) granulated sugar

1.3 oz (36g) water

2.5 gelatin leaves or 5g / 2+1/4 tsp powdered gelatin

3.5oz (100g / ~100ml) about 3 medium-sized egg whites

Method:

1. Beat the egg yolks with the cornstarch until thick, white and fluffy.

2. Heat the cream in a medium saucepan and once hot, pour a small amount over the egg yolks while whisking vigorously.

3. Pour the egg yolk mixture back into the rest of the cream in the saucepan, add the mango puree and cook, stirring constantly, until it thickens considerably, at least 3-5 mn. Let cool to lukewarm temperature.

4. Make an Italian Meringue: Cook the sugar and water on medium heat until temperature reaches 244°F (118°C) when measured with a candy thermometer. If you don’t have a candy thermometer, test the temperature by dipping the tip of a knife into the syrup then into a bowl of ice water. If it forms a soft ball, you’ve reached the proper temperature.

4a. Beat the egg whites until foamy. Pour the sugar syrup into the whites in a thin stream while continuing to whisk vigorously (preferably with a mixer for sufficient speed). Whisk/beat until cool (approximately 5 minutes). The meringue should be thick and glossy.

5. Soften the gelatin in cold water and melt in a small saucepan with 1 tsp of water OR melt in the microwave for 1 second (do not boil).

6. Put the melted gelatin in a mixing bowl and, while whisking vigorously, pour the lukewarm mango cream over the gelatin.

7. Carefully blend the Italian meringue into the mango mixture.

For my version, I used the White Chocolate Mousse Variation

Element #3 Dark Chocolate Ganache Insert

Preparation time: 10min

Equipment: pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.

Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

Ingredients:
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream (35% fat content)
5 oz (135g) dark chocolate, finely chopped
3Tbsp + 1/2tsp (45g) unsalted butter softened

Method:
1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.

3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Variations on the Dark Chocolate Ganache Insert listed above:

White Chocolate Ganache Insert
Ingredients:
1.75 oz (4 Tbsp / 50g) granulated sugar
5 oz (135g) white chocolate, finely chopped
4.5 oz (2/3 cup – 1 Tbsp / 135g) heavy cream (35% fat content)

Method:
1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small sauce pan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.

Dark-Milk Ganache Insert
Ingredients:
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp / 135g) heavy cream (35% fat content)
2.7 oz (75g) milk chocolate
3.2 oz (90g) dark chocolate
3Tbsp + 1/2tsp (45g) unsalted butter softened

Method:
1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Cinammon-Milk Ganache Insert
Ingredients:
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp / 135g) heavy cream A pinch of cinnamon
2.7 oz (75g) milk chocolate, finely chopped
3.2 oz (90g) dark chocolate, finely chopped
3Tbsp + 1/2tsp (45g) unsalted butter softened

Method:
1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2. Heat the cream with the cinnamon (use the quantity of cinnamon you want to infuse the cream, a pinch is the smallest amount suggested) until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the milk and dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Element #4 Praline Feuillete (Crisp) Insert

Preparation time: 10 mn (+ optional 15mn if you make lace crepes)
Equipment: Small saucepan, baking sheet (if you make lace crepes). Double boiler (or one small saucepan in another), wax paper, rolling pin (or I use an empty bottle of olive oil).

Note: Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. To our knowledge they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them. Special note: If you use one of the substitutes for the gavottes, you should halve the quantity stated, as in use 1oz of any of these cereals instead of 2.1oz. If you want to make your own praline, please refer back to the Daring Baker Challenge Recipe from July 2008.

To make 2.1oz / 60g of gavottes (lace crepes - recipe by Ferich Mounia):
1/3 cup (80ml) whole milk
2/3 Tbsp (8g) unsalted butter
1/3 cup – 2tsp (35g) all-purpose flour
1 Tbsp / 0.5 oz (15g) beaten egg
1 tsp (3.5g) granulated sugar
½ tsp vegetable oil

Method:
1. Heat the milk and butter together until butter is completely melted. Remove from the heat.
2. Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.
3. Grease a baking sheet and spread batter thinly over it.
4. Bake at 430°F (220°C) for a few minutes until the crepe is golden and crispy. Let cool.

Ingredients for the Praline Feuillete:
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) praline
2.1oz (60g) lace crepes (gavottes) or rice krispies/corn flakes/Special K

Method:
1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Variations on the Praline Feuillete (Crisp) Insert listed above:

Chocolate Crisp Insert
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) unsalted butter
2 Tbsp (1 oz / 30g) praline
1 oz. (25g) lace crepes or rice krispies or corn flakes or Special K

Method:
1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Coconut Crisp Insert
3.5 oz (100g) white chocolate
1 oz (1/3 cup/25g) shredded coconut
1 2/3 Tbsp (25g) unsalted butter
2.1 oz (60g) lace crepes or rice krispies or corn flakes or Special K

Method:
1. Spread the coconut on a baking tray and bake for 5-10 minutes at 375°F (190°C) to toast (a different temperature might work better for you with your own oven).
2. Melt the white chocolate and butter in a double boiler. Stir until smooth and add the toasted coconut.
3. Add the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

For my version, I used the original "milk-chocolate praline" recipe.

Element #5 Vanilla Crème Brulée Insert

Preparation time: 15mn + 1h infusing + 1h baking
Equipment: Small saucepan, mixing bowl, baking mold, wax paper

Note: The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc... (I used cardamom for my flavouring... it was delicious and wonderfully aromatic)

Ingredients:
1/2 cup (115g) heavy cream (35% fat content)
½ cup (115g) whole milk
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar 1 vanilla bean

Method:
1. Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
2. Whisk together the sugar and egg yolks (but do not beat until white).
3. Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.

Tartelette says: You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won't matter as much since it will be covered with other things)....BUT I would recommend a water bath for the following reasons:- you will get a much nicer mouth feel when it is done- you will be able to control its baking point and desired consistency much better- it bakes for such a long time that I fear it will get overdone without a water bathNow...since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help. (I used a waterbath for my crème brulée)

5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

Variations on the Vanilla Crème Brulée insert listed above:

Chocolate Creme Brulée Insert
½ cup + 1 2/3 Tbsp (140g) whole milk
2/3 cup + 1tsp (140g) heavy cream (35% fat content)
1/3 cup (25g) unsweetened cocoa powder
4 medium-sized (72g) egg yolks
1.4 oz (3 Tbsp / 40g) granulated sugar

Method:
1. Heat the milk and cream to just boiling. Add the cocoa powder.
2. Whisk together the sugar and egg yolks (but do not beat until white).
3. Pour the cocoa milk over the sugar/yolk mixture. Mix well.
4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.
5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.


Element #6 Dark Chocolate Icing

Preparation time: 25 minutes (10min if you don’t count softening the gelatin)
Equipment: Small bowl, small saucepan

Note: Because the icing gelifies quickly, you should make it at the last minute.For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.

Ingredients:
4g / ½ Tbsp powdered gelatin or 2 sheets gelatin
¼ cup (60g) heavy cream (35 % fat content)
2.1 oz (5 Tbsp / 60g) granulated sugar
¼ cup (50g) water
1/3 cup (30g) unsweetened cocoa powder

Method:
1. Soften the gelatin in cold water for 15 minutes.
2. Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
3. Add gelatin to the chocolate mixture. Mix well.4. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

Variations on the Dark Chocolate Icing listed above:

Milk Chocolate Icing
1.5 gelatin sheets or 3g / 1/2Tbsp powdered gelatin
4.2 oz (120g) milk chocolate
2 Tbsp (30g) butter
¼ cup (60g) heavy cream (35 % fat content)
1 2/3 Tbsp (30g) glucose or thick corn syrup

Method:
1. Soften the gelatin in cold water for 15 minutes.
2. Coarsely chop the chocolate and butter together.
3. Bring the cream and glucose syrup to a boil.
4. Add the gelatin.
5. Pour the mixture over the chocolate and butter. Whisk until smooth.
6. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

White Chocolate Icing
1.5 gelatin sheets or 3g / 1/2Tbsp powdered gelatin
3.5 oz (100g) white chocolate
2 Tbsp (30g) unsalted butter
1/3 cup (90 g) whole milk
1 2/3 Tbsp (30g) glucose or thick corn syrup

Method:
1. Soften the gelatin in cold water for 15 minutes.
2. Coarsely chop the chocolate and butter together.
3. Bring the milk and glucose syrup to a boil.
4. Add the gelatin.
5. Pour the mixture over the chocolate and butter. Whisk until smooth.
6. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

I used the original Dark Chocolate Icing recipe

How To Assemble your French Yule Log
Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different. Since I made mine in a springform pan, here is the order in which I assembled my cake...

If you are doing the assembly RIGHT SIDE UP in a springform pan the order is:
1) Dacquoise
2) Ganache Insert
3) Mousse
4) Praline/Crisp Insert
5) Mousse
6) Creme Brulee Insert
7) Mousse
8 OPTIONAL) Dacquoise

THE NEXT DAY...Unmold the cake/log/whatever and set on a wire rack over a shallow pan.Cover the cake with the icing.Let set. Return to the freezer. You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.


Since I didn't have the Yule-log mold, I decided to go with the simple spring-form pan version. I had a lot of fun making this one, and it definitely took me more than one day to complete. I decided to make the creme brulee and the praline-crisp components on Day1; I then made the rest of the components on Day2 and assembled the whole thing on that day.

This cake was very sweet, and I'm glad that I decided to use a white-chocolate mousse instead of dark chocolate, as I think that it my have been far too rich in terms of cocoa-flavor. I brought this cake to a Christmas party, and everyone loved it. Aside from the sloppy assembly (I mean, look at that horrible icing job... I think I just got lazy) the cake was a complete success. A couple of my parent's friends asked if I was going into a culinary profession (awww so sweet). Because I forgot to bring my camera to the party, I wasn't able to get a picture of the beautiful layers of the cake... silly me. But I'm sure you can all imagine what a layered cake looks like, so there's really no need.

All-in-all, I don't think that I would go to the trouble of making this recipe again... unless someone begged me to make it for them (and bought all the ingredients :P). After this recipe, my pantry is chocolate-less and let's just say that after eating one slice of this cake makes me want to do nothing but lie down and let the saturated fat do its business!

Sadness in the Kitchen...

I know, strange title for a post eh? But seriously I'm not in a great mood. My oven just decided that it'd die on me three days ago and with all my free time (having finished exams) I've been forced to do all of my baking via a toaster oven... it is simply not the same.

All-in-all, I suppose I should be proud of my oven for having survived this long; it's pretty old. The oven came with the house when we bought it 15years ago, so I'd say it's outlived it's shelf-life... but still, so many fond memories.

I first noticed something was terribly wrong when I used the knobs to adjust the oven's temperature for baking and the numbers would get all screwy. Usually, twisting the knob to the right would result in the degrees increasing by increments of 5; but for some strange reason it would increase a bit and then as you continue turning the knob, the numbers would jump back down to zero. Annoying I know, but this I could live with; I just had to give my precious oven some coaxing and the baker's loving touch and eventually the temperature would be just right. This craziness continued for 2-months, and then just three days ago I awoke to my oven's cries for help.

The timer alarm started beeping incessently, and to stop it I would have to press the "stop-timer" button every 2 minutes (otherwise it would start beeping again). I guess the buttons couldn't handle the multiple pokes, and then eventually they broke :(

So, now I am ovenless; and although I've had many people offer to lend me their's (people are so sweet) I will forever miss my almond-colored gas oven...

P.S. On a happier note, I'm leaving for Arizona (only for a week's vacation) and won't be back until after Christmas. So, I just wanted to say "MERRY CHRISTMAS" and "HAPPY BAKING... I mean HAPPY NEW YEARS!"

It's Fudge Time!

I've actually never attempted fudge-making, which is strange because I love all things sweet and I'm always splurging on buying fudge from the Rocky Mountain Chocolate Factory. So, when my sisters wanted to give gifts to their teachers I thought that the best sweet-treat to give for the holiday season would be FUDGE!!

I made 2 batches of fudge, one with white chocolate and one more traditional one with dark chocolate. I call the first one Christmas Fudge, because I used mixed-peel for the mix in... and because I couldn't come up with a better name for it (Mixed-peel fudge just doesn't sound that tasty). And I call the second batch of fudge Cookies and Cream Fudge. If you were never really a fan of chocolate fudge, this Cookies and Cream recipe may be more your style. It's not as rich, but still packs a whole lot of oreo-cookie flavor. And now for the recipes...

Christmas Fudge

Yields 18 pieces

Ingredients:

- 1/2 cup heavy cream

- 2/3 cup granulated sugar

- 1/3 tsp salt

- 1 1/8 cup miniature marshmallows

- 2 tbsp unsalted butter

- 1 1/2 cup dark chocolate chips

- 1/2 cup of mixed-peel (or if you don't like mixed peel, you could add nuts or glace cherries etc.)

Method:

1. In a saucepan, combine the cream, sugar, salt, marshmallows and butter.

2. Cook over medium heat and stir until all ingredients are melted and the mixture starts to boil. Once it boils, continue cooking for 3minutes.

3. Turn heat to low, and add in the dark chocolate chips. Stir until chocolate is well incorporated and fully melted.

4. Turn off the heat; add in the mixed peel and continue stirring the mixture.

5. Pour the mixture into a foil-lined and well greased 9x3inch loaf pan; or if you are planning on making individual servings of fudge (like in my photo), place paper-truffle cups in a miniature cupcake pan and fill them 2/3rd full.

6. Allow the fudge to cool at room temperature for at least 3 hours before packaging.

Cookies and Cream Fudge

Yields 18 pieces

Ingredients:

- 1/2 cup heavy cream
- 2/3 cup granulated sugar
- 1/3 tsp salt
- 1 1/8 cup miniature marshmallows
- 2 tbsp unsalted butter
- 1 1/2 cup white chocolate chips (or white chocolate candy melts)
- 3/4 cup of crushed oreo cookies, divided

Method:

1. In a saucepan, combine the cream, sugar, salt, marshmallows and butter.
2. Cook over medium heat and stir until all ingredients are melted and the mixture starts to boil. Once it boils, continue cooking for 3minutes.
3. Turn heat to low, and add in the white chocolate. Stir until the chocolate is well incorporated and fully melted.
4. Turn off the heat; add in a 1/2 cup of the crushed oreo cookies and continue stirring the mixture.
5. Pour the mixture into a foil-lined and well greased 9x3inch loaf pan. Sprinkle the remaining 1/4 cup of crushed oreo cookies ontop of the fudge.
6. Allow the fudge to cool at room temperature for at least 3 hours. Remove fudge from the pan, slice into 18 bite-sized cubes.

I was amazed at how simple fudge-making could be. I found a lot of recipes online that used condensed milk and marshmallow cream, of which I had neither... so, I modified a handful of recipes I found that utilized heavy cream (because I had a ton of it!) and decided to create my own versions of this sweet treat. The Cookies and Cream Fudge tastes almost exactly like the one I buy from the Rocky Mountain Chocolate Factory; so, if you're not wanting to spend $4.99 on 1/4th of a slice of fudge make your own... you'll be glad you did.

My sisters had a lot of fun packaging the fudge treats into cellophane bags and making Christmas cards for their teachers; and, if my sisters' opinion of the candy is any indication of their deliciousness then I'm sure their teachers will love them too.

I'm finally free!!!

Finally, my week of crazy studying (more like awful procrastination) is over!! My finals are all complete and all I have to dread now is the marks I'll be getting back. Oh well, at least I can look forward to Christmas :)

During my attempts to study for Psych Nursing, Nutrition and Statistics I kind of got side-tracked more than once...

The first time I became distracted was one crazy Wednesday afternoon. I was enjoying a healthy lunch and watching Martha Stewart Living, when she decided to tempt me and my very weak will power by making these lovely Coconuty Dream Bars. They were very simple, only taking about 10mins to make and (when using my toaster oven) only 7mins to bake!! Although the prep and baking was quick, I ended up spending a lovely long time snacking on them and sipping tea... when I should have been studying. Oh Martha...

The second time I became distracted from my studies was entirely my fault. I shouldn't have been blog-browsing... but you know, checking my hotmail lead to checking my facebook, which lead to checking my blog, which lead to checking all of the blogs on my "links" list... and from there the cycle just spirals out of control. Anywho, I was reading Baking Bites and came across this amazing Cherry Cornmeal Cobbler recipe. And so I decided to make it; but, I varied it by using my Europe's Best Grapes instead of cherries, and baking them in individual ramekins.

Ooey Gooey and Delicious!

And the final time I was distracted from my studies was completely, and utterly the fault of my crazy imagination. I was sitting down trying to read over my Nutrition textbook, when something I read about fruits and fiber triggered my mind to begin thinking about fruit jams... and then for some reason I began thinking about baking fruit/jam oat-bars. So to end off my blog post, I present you with my own recipe of Blueberry+Mixed Berry Crumble Bars with White Chocolate...

Not entirely nutritious, but very gooey, sweet and delicious!

Blueberry, Mixed Berry Crumble Bars with White Chocolate

Ingredients:

-1 1/2 cups plain flour

-1 1/2 cups rolled oats

- 3/4 cup brown sugar, packed

-1/2 tsp baking soda

- 1/2 tsp salt

- 3/4 cup butter, chilled and cubed

- 1 tsp vanilla extract

- 1 egg

- 1/4 cup each: blueberry jam and mixed berry jam (mix them together)

- 1/4 cup of white chocolate chips or white chocolate candy melts

Method:

1. Sift together the flour, baking powder, salt and sugar.

2. Use a pastry cutter to mix in the butter; continue blending together until butter pieces are the size of peas and mixture resembles coarse crumbs. Add in the oatmeal and mix until well combined.

3. Lightly beat the egg and vanilla together. Add the egg mixture into the dry ingredients and quickly stir until all of the mixture gains some moisture.

4. Remove 1/2 cup of the mixture and set aside. Pour the rest of the bar dough into a greased and floured 9x9 square cake pan. Pat down the mixture until well compressed. Refrigerate for 15-20minutes; during this time, preheat the oven to 350F.

5. Once chilled, spread the "crust" evenly with the jam mixture. Now sprinkle the white chocolate chips evenly over the jam layer.

6. Take your 1/2 cup of reserved "crust" crumble and sprinkle this on top of your bars. Bake for 25minutes, let cool and then slice into squares.

Wow! I'm sorry for not having had time to post my recent baking adventures until now. Somehow baking the dishes is much quicker than having to sit down and try to recall exactly how you made them (plus, my computer is crazy slow for some reason... maybe all of my baking pictures are taking up to much disk-space??) Well, it's time for me to celebrate my freedom from exams and of course... CHRISTMAS ^_^

Christmas Pudding!!

I can't believe that I've gone 20years without finally attempting to bake/steam a traditional Christmas Pudding. Albeit, the first 11years or so, were probably not conducive to me being in a kitchen and using the oven along :P But seriously, how could I have gone so long without attempting to make this cake? I'm not quite sure, maybe it was the odd shape and look of the cake/pudding that threw me off, but now I've finally come to the point where I can't take it anymore!!

I've always been fascinated with British culture; I love their food, their music and their fashion sense (I really wish we had a Top Shop store here in Canada, but I guess H&M is as close to the UK as I'm going to get :P). One day, hopefully sometime in the near future, I want to travel through Europe... checking out quaint bistros and savouring the local flavor. But don't we all have that dream??


Anyways, I decided to make a Christmas Pudding a) because of my love for all things English b) because of my insane sweet tooth, and love for eating mixed peel and c) because anything with rum in it is tasty!


Christmas Pudding

- 2/3 cups all purpose flour
- 1 cup freshly made white bread crumbs
- 1/4 cup + 1 tbsp shredded butter (or you can use suet for a more traditional pudding)
- 1/2 tsp all-spice
- 1/2 cup packed brown sugar
- 1/3 cup each: raisins, cranberries
- 2/3 cup mixed peel
- 1/3 cup chopped pine-nuts (I would have used the traditional blanched almonds, but my sister's allergic to tree nuts)
- Half the juice of one lemon + 1 tbsp of lemon rind
- 1 tbsp milk
- 3 tbsp dark rum
- 1 egg, beaten
- 2 tbsp black treacle (of you don't have any, substitute golden syrup or molasses; and if you don't have either of those, substitute maple syrup)

Method:

1. In a large bowl, mix the first eight ingredients

2. In a smaller bowl, mix together the lemon juice, milk, rum, black treacle and beaten egg.

3. Pour the contents of the small bowl into that of the large bowl, mix well until the mixture is thoroughly moistened.

4. Let the batter sit overnight (at least 5hours); as the batter sits, the flavor of the rum is enhanced and it permeates the dough and the fruits.

5. Pour the batter into a buttered, steam-proof bowl. Cover the top of the bowl by placing parchment paper or aluminum foil over it. Secure the paper/foil tightly with a piece of string, and use extra string to make a "handle" that enables you to place the bowl in the steamer and pull it out.
Note: The point of the paper/foil is to prevent the steam from touching your cake, it ensures that you don't end up with a layer of water on the cake (that ruins the cake's surface and moisture content).

6. Place a steamer ring at the bottom of a large pot, and place your ready-to-steam cake on top (there should be enough space on either side of your bowl so that the pan does not touch it). Pour enough water into the pot to cover the bottom half of the bowl, but not touch the paper/foil.

7. Bring the water to a boil, steam your cake for 3 1/2 hours. Re-fill the boiled water as needed throughout the steaming process.
Note: Alternately, you can microwave this cake (as long as your bowl is microwave safe) for 10mins on full strength. If microwaving it, I suggest you do it in 2.5minute intervals, making sure to rotate your cake between intervals. This may help ensure even cooking, as microwaves can be finicky to work with.

8. Once the cake is finished steaming, allow to cool for 10minutes and then unmold onto a festive dish. Slice pudding into eight pieces, and serve warm. Drizzle with rum sauce or custard.

The bowl is ready for steaming...

In the pot it goes...

And here it is!! All it needs now is to be unmolded and topped with some deliciously creamy rum sauce!

I really enjoyed making this cake/pudding. I wasn't quite sure how it was going to turn out. I was a bit scared that maybe it would turn out rubbery if I steamed it too long, and was starting to freak out after the first 1 1/2 hours. I don't know why?? But I guess that it was probably because 3 1/2 hours seemed like a really long time to cook something (unless it's a turkey). But I'm glad that I did attempt this festive cake, my family enjoyed it too. What's great is that I think this cake can satisfy any type of "tooth". My mom, who doesn't enjoy very sugary things, said that the fact that the pudding wasn't overly sweet was wonderful; but I, being a sugar-a-holic, was quite satisfied by the sugary, rum-laden fruits. I will definitely make this cake again, but with one alteration... I will have to double the recipe :P

Oh, and if you're wanting to make the rum sauce (which I highly recommend you do), I followed this recipe, from deliaonline.com. One-half of the recipe makes enough sauce for one recipe of my Christmas Pudding.